Easy Chimichurri Sauce Recipe

Ingredients

• 1 shallot Shallot (roughly chopped)
• 4 cloves Garlic (peeled)
• 2 cups Fresh Parsley Leaves (packed, stems removed)
• 0.5 teaspoon Dried Oregano (ground)
• 0.5 teaspoon Salt (to taste)
• 0.5 cup Olive Oil (extra virgin, best flavor)
• 0.25 cup Red Wine Vinegar (good quality)
• 0.25 teaspoon Red Pepper Flakes (optional for heat)
• 1 chili Fresh Red Chili (finely chopped, optional for fresh heat)

Instructions

1. Prep Aromatics

   Roughly chop the shallot and peel the garlic cloves.

   Time: PT5M

2. Pulse Shallot and Garlic

   Add the chopped shallot and garlic to the food processor and pulse until finely chopped.

   Time: PT1M

3. Add Parsley and Seasonings

   Add 2 cups of fresh parsley leaves, 1/2 tsp dried oregano, and 1/2 tsp salt to the processor. Pulse until the parsley is nicely chopped but still slightly textured.

   Time: PT2M

4. Incorporate Oil, Vinegar, and Heat

   Measure 1/2 cup olive oil and 1/4 cup red wine vinegar. Add them to the processor along with 1/4 tsp red pepper flakes or the finely chopped fresh chili. Pulse briefly just to combine.

   Time: PT1M

5. Rest and Meld Flavors

   Transfer the chimichurri to a small bowl, cover, and let it sit at room temperature for about 10‑15 minutes before serving.

   Time: PT15M

6. Serve or Store

   Serve the chimichurri over grilled steak, chicken, roasted vegetables, or store in an airtight jar in the refrigerator.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

2g

Fat

12g

Fiber

1g